RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Lentils with Hot Pepper Seasoning, Ethiopian - dairy
Serving Size: 6 2 cups Dried lentils -- washed 6 cups Water 3/4 cup Anaheim green peppers -- - seeded & chopped 2 cups Red onions -- chopped 1/4 cup Ghee 1 tablespoon Grated fresh ginger 2 each Garlic cloves -- crushed 1 tablespoon Berbere sauce Pepper -- to taste Boil the lentils in water for 5 minutes. Drain, reserving liquid. In a 4 qt pot, saute the peppers & onions in the ghee until the onions are tender. Add the lentils, 4 c of the reserved liquid & the remaining ingredients & bring to a simmer. Cook, covered, over low heat 35-40 mins, stirring occasionally to prevent sticking. Jeff Smith, "Frugal Gourmet On Our Immigrant Ancestors" Posted by Lisa Greenwood Berbere (Ethiopian Hot Pepper Seasoning) Ingredients: 1 teaspoon Ground ginger 1/4 teaspoon Cinnamon 1/2 teaspoon Ground cardamom 1/4 teaspoon Allspice 1/2 teaspoon Ground coriander 2 tablespoons Salt 1/2 teaspoon Ground fenugreek seeds 1 1/4 cups Cayenne pepper 1/2 teaspoon Grated nutmeg 1/2 cup Paprika 1/4 teaspoon Ground cloves 1 teaspoon Fresh ground black pepper Use whole spices, ground, then toasted. This has a lot of potential as a basic seasoning. I can easily see it being used in a curry or other kinds of stews. In a heavy saucepan, toast the following ground spices together over a low heat for 4 to 5 minutes: ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice. Shake or stir to prevent burning. Add the salt, cayenne pepper, paprika and fresh ground black pepper and continue toasting and stirring for 10 to 15 more minutes. Cool and store in tightly covered glass jar. This will keep in the refrigerator for 5 or 6 months. Makes 1 1/2 cups.
